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Barbara Itallie
Poughkeepsie, New York
Veggies rule in this twist on an old favorite.
Broccoli-Cauliflower Tetrazzini
- Prep Time 30 min
- Total 50 min
- Ingredients 9
- Servings 8
Ingredients
- 8 oz. uncooked spaghetti, broken into thirds
- 1 (1-lb.) pkg. frozen broccoli, carrots and cauliflower
- 2 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- 1/2 cup grated Parmesan cheese
- Dash pepper
- 1 (4.5-oz.) jar sliced mushrooms, drained
- 2 tablespoons grated Parmesan cheese
Instructions
-
Step1Cook spaghetti as directed on package. Drain; rinse with hot water. Cover to keep warm; set aside. Cook vegetables until crisp-tender as directed on package. Drain; set aside.
-
Step2Meanwhile, heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish. Melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually add milk, cooking and stirring until well blended. Cook 6 to 10 minutes or until mixture boils and thickens, stirring constantly. Stir in 1/2 cup Parmesan cheese and the pepper.
-
Step3Spoon cooked spaghetti into greased baking dish. Top with cooked vegetables and sliced mushrooms. Pour milk mixture over mushrooms. Sprinkle with 2 tablespoons Parmesan cheese.
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Step4Bake at 400°F. for 15 to 20 minutes or until mixture bubbles around edges and is thoroughly heated.
Nutrition
225
Calories
6g
Total Fat
11g
Protein
32g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 225
- Calories from Fat
- 55
- Total Fat
- 6g
- 9%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 15mg
- 5%
- Sodium
- 390mg
- 16%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 36%
- 36%
- Vitamin C
- 16%
- 16%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 1 Vegetable; 1/2 Lean Meat; 1/2 Fat;Carbohydrate Choice
2
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